Local lettuce is in season! Make this delicious tortilla soup and pair it with a salad. Interested in using local chicken? Looking for local lettuce? https://ceee.uni.edu/find-local-food
Chicken Tortilla Soup is soul food for a Texan. When you have a cold or feeling under the weather, just make some of this soup. You will feel better in no time. Jalapenos can be deceased or increased according to how hot you like it or leave the jalapenos out and used a small can of green chilies. Serve this with small bowls of chopped avocados, cheese, and chopped cilantro for garnish. Have a bowl of sliced lime wedges handy for those who like a little more lime juice. A great Cinco de Mayo dish to take to parties.
Chicken Tortilla Soup
Prep: 10 min.
Cook: 25 min.
Yield: 4 to 6 servings
2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low‑sodium chicken broth
1 (14.5‑ounce) can fire roasted diced tomatoes
1 (14.5‑ounce) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
1 (8‑inch) flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese
In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalapenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.
Recipe courtesy of Danny Boome